In a mixing bowl, combine shredded cabbage, grated carrots, bean sprouts, soy sauce, and sesame oil.

Take a spring roll wrapper and place a tablespoon of the vegetable mixture at one end, folding in the sides and rolling tightly.

Repeat with the remaining wrappers and filling.

Heat oil in a frying pan over medium heat.

Fry spring rolls in batches until golden brown, about 3-4 minutes each side.

Remove and drain on paper towels.